Cinnamon & apple muffins

• 2 Pink Lady or Royal Gala apples, quartered, cored
• 300g (2 cups) self-raising flour, sifted
• 110g (1/2 cup) demerara sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 35g (1/3 cup) walnut halves, finely chopped
• 250ml (1 cup) buttermilk
• 80ml (1/3 cup) grapeseed oil or canola oil
• 2 eggs
• 1 tablespoon demerara sugar, extra

1. Step 1
   Preheat oven to 180°C. line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. thinly slice 2 apple quarters and reserve. Chop the remaining apple.
2. Step 2
   Combine flour, sugar, baking powder and 1 teaspoon of cinnamon in a bowl. Stir in the walnut and make a well in the centre.
3. Step 3
   Combine buttermilk, oil and eggs in a bowl. add buttermilk mixture and chopped apple to the well. Stir until just combined. divide among pans. top with reserved apple.
4. Step 4
   Combine the remaining cinnamon and extra sugar and sprinkle over the muffins. Bake for 25-30 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.